Real chicken stock
Make your own chicken stock and freeze it for making soup over Christmas or make a soup now and freeze it.
Ingredients
- 3 large chicken legs or a whole chicken carcass (ask at butcher counter)
- 1 carrot, cut roughly
- 1 onion, skin on, cut roughly
- 1 leek, chopped
- 1 stick of celery, chopped
- 1 garlic clove
- Handful of fresh parsley, 2 sprigs of thyme and 1 bay leaf (optional)
- ½ teaspoon of whole black peppercorns
- 2 cloves
Method
1. Put everything into a large saucepan add a pinch of salt then cover with 2 litres of water.
2. Bring to the boil, then reduce to a simmer and cook for 2hours, skimming when needed.
3. Pass through a sieve and cool completely.
4. It will keep in the fridge for a week and for up to three months in the freezer.
Nutrition
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
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